A simplified version using a low-temperature oven roast finished on a hot grill for char.
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Preheat your oven to 275°F (135°C) and line a large baking sheet with heavy-duty aluminum foil.
Remove the thin membrane from the back of the ribs using a paper towel for grip, then pat the meat dry.
Whisk together the brown sugar, paprika, pepper, salt, garlic powder, onion powder, and cayenne in a small bowl.
Brush a thin layer of mustard over the ribs to act as a binder, then coat generously with the dry rub on both sides.
Wrap the ribs tightly in foil, sealing the edges well, and bake in the oven for 2.5 to 3 hours until tender.
Carefully remove the ribs from the foil and brush them lightly with apple cider vinegar to add moisture.
Preheat your grill to high heat and sear the ribs for 3-5 minutes per side until a nice charred crust forms.
Let the ribs rest for 10 minutes before slicing between the bones to serve.
